Creamy Artichoke Soup (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 cup frozen chopped onions, thawed |
2 (14-ounce) cans artichoke hearts, coarsely chopped |
1 (32-ounce) box low-sodium vegetable broth |
1 cup lowfat yogurt, divided |
salt and freshly ground pepper |
2 tablespoons prepared pesto sauce |
1 1/2 tablespoons lemon juice |
Directions:
1. In a large stockpot, heat the oil over medium heat. Add the onions and saute until soft and translucent, about 3 minutes. Add the artichoke hearts, season with salt and pepper and saute another 5 minutes. Add the broth, bring to a simmer and cook about 20 minutes, stirring occasionally. Puree until smooth with a hand blender or in a blender in small batches. Whisk in 3/4 cup yogurt and season with salt and pepper.
2. In a small bowl, stir together the pesto sauce and lemon juice. Ladle the soup into bowls, top each with about 1 tablespoon yogurt and drizzle with the thinned pesto sauce.
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